I make this crab dip quite often when I have guests coming over. This recipe was give to me by my boyfriend’s mother. I changed it up a bit to make it a little healthier. I usually serve it with these amazing crackers called crispbread. I used jumbo lump crab meat which you can easily find in the supermarket (usually next to the smoked salmon). You can make it the day before and then pop it in the oven 30 minutes before guests arrive.
Ingredients:
3/4 cup Non-fat Sour Cream
2 tbsp. Lemon Juice
1 tbsp. Onion, grated
1 tsp Worcestershire sauce
3/4 tsp Dry Mustard
1/4 tsp Garlic Powder
1 8oz package Reduced Fat Cream Cheese
1/2 cup Grated Sharp Cheddar Cheese
1 lb. Jumbo Lump Crab Meat
Paprika, for garnish
Directions:
1. Preheat oven to 325 Degrees. Combine the first seven ingredients in a bowl. After combined, gently fold in cheddar cheese and crab.
2. Coat casserole with cooking spray.
3. Add crab mixture to casserole and sprinkle with paprika. Bake approximately 35- 40 minutes until golden brown. Serve with Crackers.